I use mild Italian sausage, enhanced with some bread crumbs, egg, milk, fresh ground pepper, Worchestershire, and a little dijon mustard...I don't measure. You can also stuff them with a mess of seasoned seasonal veggies topped with mozzarella cheese for a meatless meal.

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Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.

Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.

Mash chickpeas into a chunky paste with a fork, leaving some whole.

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

I had a big bowl of sloppy joes left, added cooked Mahatma instant rice, extra catchup, stuffed into par boiled green peppers, and topped with shredded cheddar cheese. These went into the crock pot, on high, and hope they are done by dinner time. If not I'll finish them off in the microwave.